Juicy Egg and Tuna Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 8 egg (s)
- 150 g canned tuna without oil
- 100 g cream cheese, rainier
- 200 g cream cheese, rainy, 0.8% fat
- 100 g tomato (s), dried
- 10 g butter for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees circulating air.
- Cut the sun-dried tomatoes into small pieces. Put all ingredients in a large bowl and stir until everything is evenly distributed. Grease a muffin pan with space for 12 muffins with butter and the mixture that fills the pan. Put in the oven for about 12-15 minutes. As soon as the muffins start to brown, they are done.
- The muffins taste cold and warm.
- I like to have 2 muffins with 1-2 slices of bread and a little hot sauce as a hearty breakfast.
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